Make a few holes in the lamb. Slice the garlic and insert into the holes. Put the lamb into a dish. Pour over the wine and chopped thyme. Leave to marinate for 1 hour or as long as possible.

Preheat the oven to 220C / 425F. Transfer the lamb to a roasting tin reserving the marinade. Drizzle over the olive oil and season. Roast for 20 minutes and then reduce the temperature to 190C / 375 F. Cook the lamb for 25 minutes per 500g.

Put the potatoes in cold water then bring up to the boil, cook for 5 minutes then drain. Increase the temperature on the oven to 220C / 425F. Heat a baking tray until hot. Add the sunflower oil, then potatoes and thyme. Roast for 25 to 35 minutes until golden and crisp, turning over halfway through.

To make the gravy, melt the butter in a saucepan. Add the flour, then blend in the stock, Worcestershire sauce, redcurrant jelly. Stir until smooth and thickened. Mix in the lamb juices and sieve into a jug. Serve the lamb with the gravy and roast potatoes.

For the Potatoes

Method

Make a few holes in the lamb. Slice the garlic and insert into the holes. Put the lamb into a dish. Pour over the wine and chopped thyme. Leave to marinate for 1 hour or as long as possible.

Preheat the oven to 220C / 425F. Transfer the lamb to a roasting tin reserving the marinade. Drizzle over the olive oil and season. Roast for 20 minutes and then reduce the temperature to 190C / 375 F. Cook the lamb for 25 minutes per 500g.

Put the potatoes in cold water then bring up to the boil, cook for 5 minutes then drain. Increase the temperature on the oven to 220C / 425F. Heat a baking tray until hot. Add the sunflower oil, then potatoes and thyme. Roast for 25 to 35 minutes until golden and crisp, turning over halfway through.

To make the gravy, melt the butter in a saucepan. Add the flour, then blend in the stock, Worcestershire sauce, redcurrant jelly. Stir until smooth and thickened. Mix in the lamb juices and sieve into a jug. Serve the lamb with the gravy and roast potatoes.

It’s absolutely normal to feel a little anxious when starting out with first foods for BLW..

First foods should be cooked until soft but not too mushy . Babies around 6 months tend to hold food in their fist so fairly long pieces around 5 cm stand a better chance of being picked up…

Some parents feel a need to go with one method or the other but you don’t have to choose … At around 6 months you can combine purées and finger foods if you feel that is right for your baby .

It’s important to know that critical nutrients like salmon and red meat or a vegetarian source of iron are important to include in your baby’s diet from 6 months …

I believe that parents know best what will suit their child
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These are some recipes from my Baby Led Weaning Book … Veggie Balls , Broccoli Chicken and Potato Bites and Chicken. Teriyaki Sausages (for slightly older babies ) .. The good thing is that all the recipes are delicious and can be enjoyed by the whole family … see link in my Bio to my book and Happy Weaning A x